Poultry slaughter Model Table of contents Introduction Using This Generic Model Process Flow Diagram and product Descripti Hazard analysis Developing Your HACCP Plan 9 Identifying CCPs appendix a References for HACCP teams References for Poultry Slaughter(Broiler Carcass Turkey Carcass) 19 Appendix Process Flow Diagram(Figure 1) Product Description Form( Figure 2) Hazard analysis Form(Figure 3) HACCP Plan Form (Figure 4) Chilling los 8 Thermometer Calibration Log 37 Generic Establishment X: Room Temperature Log Antimicrobial Intervention Monitoring LogPoultry Slaughter Model Table of Contents Introduction……………………………………………………………………………..…. 3 Using This Generic Model……………………………………………………………..….. 5 Process Flow Diagram and Product Description………………………………………..…. 6 Hazard Analysis………………………………………………………………….…………7 Developing Your HACCP Plan……………………………………………………..…….. 9 Identifying CCPs………………………………………………………………..…………. 11 Appendix A References for HACCP Teams………………………………….…………………..17 References for Poultry Slaughter (Broiler Carcass & Turkey Carcass)..…...……… 19 Appendix B Process Flow Diagram (Figure 1)…………………………………………………. 23 Product Description Form (Figure 2)……………………………………………… 24 Hazard Analysis Form (Figure 3)…………………………………………………. 25 HACCP Plan Form (Figure 4)…………………………………………………..… 30 Reprocessing Inspection Log……………………………………………………… 35 Chilling Log……………………………………………………………………….. 36 Thermometer Calibration Log…………………………………………………….. 37 Generic Establishment X: Room Temperature Log ………………………………. 38 Antimicrobial Intervention Monitoring Log ………………………………………. 39 1